ANGLO-INDIAN CUISINE EVENT AT COCHRANE PLACE KURSEONG

I’ve just got back from the most amazing Food Event at the launch of the Gourmet Week at Cochrane Place Kurseong in the Darjeeling Hills. Conceived and curated by Dr Ashish Chopra who is India’s top Culinary Historian, Author, Gourmand, T V Host, Flavour Analyst and Travel Writer. The launch of the Cochrane Place Gourmet Club, was a Week long festival celebrating the love of food. (Feb 14th to 19th). Thank you Ashish for making this happen. You are Santa Claus
Cochrane Place Kurseong is the restored stately British Colonial home of late Percy Cochrane the District Magistrate of Kurseong. Perched on a ridge surrounded by lush tea gardens the building is set in stone, log and cast iron splendour offering panoramic views of the Himalayas, it was the perfect setting for a week of scrumptious Food.
I’m just repeating the words of Dr Ashish Chopra “Its all happening at COCHRANE PLACE,KURSEONG in the midst of Tea country this month .. Bridget White Kumar weaves her magic with Anglo Indian cuisine, Sohini Basu, Cordon Bleu Pastry chef does magic with her cup cakes, Susmit Bose, the legendary Urban folk musician enthralls us with his golden voice, Ramaa Shanker cooks up some soul food of tasty Vegetarian Dishes, Kaveri Ponnapa Kambiranda, the celebrity author, Anthropologist and Gourmand teaches us how to make a Coorg special and one of my favourites Pandi curry, Avijit Dutt, the grand theatre man and actor shares his travel and culinary experience, Yours truly Ashish Chopra musters up dishes from my forthcoming book Tribal cuisines of India and introduces the black bird kadaknath. GROVER ZAMPA joins in the fun and gets us to taste their wines and pair them with respective cuisines”
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“On day One, our lunch began beautifully with a group of British Heritage Railway enthusiasts dawning upon Cochrane Place to savour a specially created Anglo Indian Railway menu served during the days of the Raj… With Bridget White Kumar cooking and Dhiraj Arora in assistance taking over the kitchen and mustering up a splendid meal consisting of Railway Chicken Curry, Egg Vindaloo, Railway Vegetable Cutlets, Vegetable Jal Frezi,Country Captain Beans, Mulligatawny Soup with a twist and the most awesome Pineapple upside down cake baked by Sohini Basu along with a Beetroot Carrot Halwa”

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In like manner t he Menus were specially crafted each day to revisit the days of Colonial Raj Cuisine. A 2nd World War Army Camp Menu was specially created to honour 2 Army Generals of the Area who were the special guests at dinner such as the Army Camp Soup, Col Standhursts Lamb Curry, Bengal Lancers Mince Cutlets, etc. Other Colonial Anglo-Indian Dishes such as Pork Vindaloo. Dak Bungalow Mutton Curry, Grandma’s Country Captain, Inspection Bungalow Vegetable Stew, Chillie Pork Fry, Stuffed Aubergines, Brown Sahib Soup, Okra and Potato Pepper fry, Vegetable Jal Frazie Shepherd’s Pie, Vegetarian Cottage Pie, A variety of baked dishes, etc, etc, were on the menu and thoroughly enjoyed by the guests. The Chicken and Lamb Roasts were marinated in a Grover Red Wine Marinade and the Stews and soups were given a liberal dash of Grover White Wines. To round off all the Hot Food, we stuffed ourselves with decadent Desserts prepared by Sohini Basu and her two talented assistants from Mrs, Magpies Kolkotta Apart from the Gourmet Dinners, the Chefs and Kitchen staff of Cochrane Place dished up some delicious local dishes, Bengali Food and Chinese Dishes. They excelled in feeding us sumptuous Breakfasts, Snacks and Short Eats besides the endless cups of hot tea in different flavours to offset the cold weather. We were well and truly stuffed !!!!!collage dishes 3

Meat Glazzy / Meat Glassie


Serves 6 Preparation Time 1 hour
Ingredients

1 Kg beef / mutton/ lamb cut into medium size pieces
4 tomatoes chopped or pureed
3 large onions sliced finely
3 tablespoons oil
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powde
1 teaspoon cumin powder
2 teaspoons garlic paste
2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or
2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple
1 teaspoon vinegar
Salt to taste

Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste.

DRY BEEF FRY

1 kg Beef cut into small pieces
2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala powder
2 Sprigs curry leaves
1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and curry leaves and keep aside for 1 hour. Heat oil in a pan and sauté the onions and curry leaves till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm. Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up. Keep frying on low heat till the meat is dry and dark brown. Serve as a side dish with Rice and pepperwater.

Meat Glazzy / Meat Glassie


Serves 6 Preparation Time 1 hour
Ingredients

1 Kg beef / mutton/ lamb cut into medium size pieces
4 tomatoes chopped or pureed
3 large onions sliced finely
3 tablespoons oil
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powde
1 teaspoon cumin powder
2 teaspoons garlic paste
2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or
2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple
1 teaspoon vinegar
Salt to taste

Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste.

VEAL CHOPS

Serves 6
Preparation Time 45 minutes
½ kg good veal chops (Flatten them)
3 or 4 potatoes (Boil peal and cut each in half lengthwise)
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
Pressure cook the veal chops with a little water till tender letting some soup remain. Open the pressure cooker and add the onions, green chilies, salt, pepper powder and oil and mix well. Keep cooking on low heat till the soup dries up and the onions and meat are a nice brown. Just before turning off the heat add the boiled potatoes and mix once so that the masala covers the potatoes. Serve hot with bread or rice.

This recipe is taken from my recipe Book FLAVOURS OF THE PAST

CURRIED TROTTERS (Also known as Paya and Kaal Soup in India)

8 Trotters ( mutton or pork) preferably the front ones each chopped into 3 pieces
2 large tomatoes pureed or chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
3 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon spice powder
2 large onions chopped
1 teaspoon coriander powder
3 tablespoons oil
Salt to taste
A small bunch of coriander leaves chopped.

Wash the trotters well and keep aside.
Heat oil in a pressure cooker and lightly sauté the onions. Add the ginger and garlic paste and sauté for a few more minutes. Now add the trotters, spice powder, chillie powder, coriander powder, turmeric powder, tomatoes and salt and mix well. Cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.

Coq au Vin or Rooster in Red Wine,

Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster.
The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot. Initially blood of the rooster was used to thicken the dish.

This dish was originally introduced in India by the French. It has since undergone changes in the method of cooking and now has a distinct Anglo-Indian flavour to it. It was quite a popular dish in the places where the French ruled such as Pondicherry, Karikal, Yanum, etc
Coq au Vin or Rooster in Red Wine,
1 chicken preferably a rooster about 1 kg in weight cut into 6 large pieces
2 medium carrots, cut into chunks
2 medium sized onions, chopped
1 stalk celery, chopped
2 medium sized tomatoes, chopped
2 teaspoons crushed garlic
1 teaspoon chopped ginger
1 bay leaf
2 tablespoons chopped coriander leaves
3 cloves
1 piece cinamon
1 teaspoon black pepper powder
5 cups red wine
¼ cup Cognac or brandy
2 tablespoons cooking oil
salt to taste
2 teaspoons sugar
1 tablespoon chillie powder

Marinate the rooster or chicken with all the above ingredients and set aside for about one hour. Heat oil in a suitable pan and add the marinated rooster / chicken pieces. Cover and cook on low heat till the pieces are well cooked and the gravy is thick. Serve with bread or dinner rolls.